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Pot Roast (Californian) - Crockpot Recipe

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This recipe for Pot Roast (Californian) - Crockpot, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Hester
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lb rump or chuck roast
2 tsp salt
1/4 tsp pepper
1/2 cup water
8 oz can tomato sauce
3 medium onions, thinly sliced
2 cloves garlic, minced
2 tbsp brown sugar
1/2 tsp dry mustard
1/4 cup lemon juice
1/4 cup vinegar
1/4 cup ketchup
1 tbsp Worcestershire

Directions:
Directions:
Throw all ingredients into a crock pot and simmer on low all day (at least 8 hours); turn meat (if you are home) a few hours into cooking process. Meat will fall apart or use forks to separate/shred.

Personal Notes:
Personal Notes:
Serves approximately 6-8 - Perfect meat every time!

 

 

 

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